1/1 Photo of Shrimp-Crab Crepes in Wine-Cheese Sauce
1 hr 15 mins
Although many steps, this dish is really quite easy to prepare and can be made ahead. Not for the diet-conscious, but this luscious meal is well worth the extra effort and calories for a splurge or special occasion! Adapted from a Southern Living recipe collected long ago. Lobster, scallops, or fish may be substituted as some of the seafood. Serve crepes in cheese sauce individually for a lovely presentation at a brunch, luncheon or dinner party. The Shrimp Crab filling could be spooned in pre-baked mini-pastry shells for an outstanding appetizer.
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- 4 large eggs
- 2 cups all-purpose flour
- 1/4 cup butter, melted
- 1 cup cold water (may need a little more)
- 1 cup cold skim milk
- 1 teaspoon sea salt or 1 teaspoon salt
- 1 tablespoon Splenda granular
- 1/4 cup cornstarch
- 1 cup milk (skim, whole or 2%)
- 1/3 cup dry vermouth
- 3 cups whipping cream
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon ground black pepper
- 2 cups grated swiss cheese (8 ounces) or 2 cups alpine lace low-fat swiss cheese (8 ounces)
- 1/4 cup butter
- 2 cups chopped cooked shrimp (about 1 pound in-shell raw)
- 2 cups lump crabmeat (fresh or pasteurized)
- 2 -3 green onions with tops, minced
- 1/4 cup dry vermouth
- 1/4 teaspoon ground black pepper
- 1*** CREPES: (Yield: about 18-24 crepes).
- 2In large bowl, add flour, salt and Splenda, stirring to mix.
- 3Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
- 4Cover and refrigerate at least 1 hour or up to 2 days.
- 5To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
- 6Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
- 7Crepe should be as thin as possible.
- 8Cook about 1 minute until bottom is lightly browned.
- 9Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
- 10Remove crepe from pan and place on waxed paper.
- 11Repeat process for each crepe, stacking them as they cool.
- 12Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
- 13Remove from refrigerator 30 minutes before filling.
- 14*** WINE-CHEESE SAUCE: (Yield- about 4 cups).
- 15In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
- 16In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
- 17Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
- 18While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
- 19Boil 1 minute or until sauce thickens. Reduce heat to simmer.
- 20Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
- 21*** FILLING:.
- 22On medium-high heat, melt butter in skillet.
- 23Add onions and saute 2 minutes.
- 24Add shrimp and saute about 1 minute.
- 25Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
- 26Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
- 27Add crabmeat to sauce and gently stir to mix.
- 28*** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
- 29Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
- 30Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
- 31Cover with foil and bake at 450°F about 20 minutes or until heated through.
- 32Place crepes on each plate and sprinkle with Spring Onion slices.
- 33*** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
- 34Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
- 35When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
- 36Bake at 450°F 20-30 minutes or until heated through.
- 37While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
- 38*** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
- 39Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
- 40*** TO SERVE INDIVIDUALLY- for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few Spring onion slices. Serve immediately.
- 41*** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.
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Nutritional Facts for Shrimp-Crab Crepes in Wine-Cheese Sauce
Serving Size: 1 (309 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 728.3
- Calories from Fat 504
- Total Fat 56.0 g
- Saturated Fat 34.3 g
- Cholesterol 275.5 mg
- Sodium 551.4 mg
- Total Carbohydrate 36.1 g
- Dietary Fiber 1.2 g
- Sugars 1.0 g
- Protein 18.0 g
The following items or measurements are not included:
Old Bay Seasoning